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MY CAKES

Tuesday, June 30, 2009

Latest Cakes photos

Gambar-gambar kek untuk tatapan..











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MY FIRST CAKE

MY FIRST CAKE
Kek ni merupakan antara kek yang terawal dibuat siap dengan cream lagi.. Masa ni, tangan masih keras lagi al-maklum tak biasa lah katakan. Nak cantik, letak le bunga kat tepi tu... amacam, menawan? Heh! Heh!

1st cheese cake

1st cheese cake
Tanda-tanda cheese cake ini tak sempurna, cuba lihat ada rekahan di atas kek. You can spot the crack at the cake surface! TIPS : lets your cheese cake cool down (abt 2 hours or more) before putting it in the fridge. I spread chocolate ganache on top of the cake so the crack would be spotless!

Cheese cake baking hints

1. Use springform which is ideal for baking cheese cake.
2. Follow cheese cake directions carefully to avoid overbeating ingredients resulting a cheese cake to collapse from incorporating too much air.
3. Cheese cake can crack from the shock of cold air that enters when you open the door during baking.
4. Bake at lower temperatures to keep them from sinking.
5. Never poke anything into the cheese cake to test for doneness because the hole can cause cracking.



BISKUT RAYA 2008

Menjelang HARI LEBARAN yang akan datang, saya dengan berbesar hati ingin memperkenalkan beberapa jenis biskut raya untuk menghiasi meja juadah di pagi raya atau boleh juga di jadikan sebagai buah tangan untuk orang yang tersayang... ORDER SEBELUM 24 HB OGOS 2008.
Tel / SMS : Sarinah 012-3068304

SUJI BRUNEI - RM18 / 36 biji

SUJI BRUNEI - RM18 / 36 biji
Bahan : Minyak Sapi (QBB), Cornflakes, Tepung & Cerelac

GAJUS TURKISH : RM27 / 50 pcs

GAJUS TURKISH : RM27 / 50 pcs
Bahan : Tepung, Telur, Butter, Gula, Gajus

BALQIS : RM28 / 50 biji

BALQIS : RM28 / 50 biji
BAHAN : Tepung, gula, butter, cornflake

BISKUT ZIG ZAG : RM28 / 50 biji

BISKUT ZIG ZAG : RM28 / 50 biji
BAHAN : Tepung, butter, gula, telur, badam & coklat

CHOCOLATE PARADISE : RM28 / 50 biji

CHOCOLATE PARADISE : RM28 / 50 biji
BAHAN : tepung, butter, gula, telur, coklat & cornflake

TAT BUNGA : RM 25 / 48 biji

TAT BUNGA : RM 25 / 48 biji
BAHAN : tepung, gula, butter, telur & inti nenas

TAT GULUNG : RM26 / 45 biji

TAT GULUNG : RM26 / 45 biji
BAHAN : tepung, gula, butter, telur & inti nenas

Resepi brownies untuk Lin di Moscow

Resepi ini khas untuk Lin (minta chocolate cake, tapi bagi brownies pula ye..) Tapi brownies ni memang sedap... moist brownies... hope you like it. Anak-anak saya memang suka!

Bahan-bahannya :

680gm cooking chocolate
225gm butter

6 biji telur / eggs (300gm)
400 gm gula / sugar
1 tbsp vanila

210 gm tepung
1 tsp baking powder
1/4 tsp salt / garam

80 - 100 gm walnut / almond

Caranya :

Panaskan oven 180 C. Biarkan (dlm 20min sementara persediaan membancuh brownies).

Cairkan coklat dan butter (double boil). Setelah cair, ketepikan.

Ayakkan tepung, baking powder dan garam. (Kalau boleh ayakkan 2 kali supaya tepung lebih ringan dan kek menjadi). Ketepikan.

Putarkan telur dan gula dalam satu mangkuk yang besar sehingga kembang (gunakan mixer), setelah kembang masukkan coklat cair tadi dan perisa vanila, kacau gunakan sudip pula (jangan pukul), masukkan tepung yang telah di ayak tadi; kacau guna sudip juga.

Setelah sebati (jangan kacau lama sangat), masukkan dalam tin membakar (9 / 10 in), taburkan kacang di atas adunan. Bakar 40 - 60 min (bergantung pada jenis oven).

Setelah masak, biarkan sejuk sebelum di potong. Simpan dalam peti sejuk (potong dahulu sebelum di simpan supaya senang di makan).

SELAMAT MENCUBA!! Sorry tak de gambar! Nanti bila saya buat lagi saya poskan gambar...

18 TIME SAVING TIPS FOR BAKING CAKES AND COOKIES

1. Add a pinch of baking powder to powdered sugar homemade icing. It will help it stay moist and not crack.

2. If you have time, freeze the layers of your cake before frosting. It makes your frosting job much easier and no crumbs.

3. Frosting will look more professional if you first frost with a thin layer and let it set. Then apply a second coat of frosting.

4. After adding batter to your cake pans, tip slightly from side to side to level the dough and put a little on the sides of the pan. When the cake rises, it will make a flatter layer.

5. Form drop cookies by dropping them on a cookie sheet and then press them with the bottom of a water glass dipped in sugar.

6. Preserve the creamy texture of frozen cheesecake by thawing it in the refrigerator for 12 hours.

7. Dip your cookie cutter in slightly warm salad oil for a cleaner cut.

8. Quick frosting can be made by adding a little chocolate syrup to prepared whipped topping. (Cool whip type)

9. Sprinkle powdered sugar on each layer of your cake before filling or frosting. This will keep the filling from soaking through the cake.

10. Uncooked spaghetti is great to use instead of toothpicks for holding a cake together while waiting for the icing to set.

11. Uncooked spaghetti works well to light birthday candles.

12. Substitute two egg whites stiffly beaten for each whole egg in a recipe for lower cholesterol.

13. Add a pinch of salt to the sugar and your icing won't become grainy.

14. Use cocoa instead of flour to "flour" your baking pans so your cakes and cookies won't have that floury look.

15. Trace the bottom of your baking pan onto waxed paper and cut it out. Use this in the bottom of the pan and grease the sides like normal. When the cake is done, it comes out easily and the paper can be removed while the cake is still warm.

16. Roll the dough directly onto a greased and floured cookie sheet, cut the cookies out then pick up the scrap for thinner crispier dough.

17. Cookies wills stay moist if a slice of bread is placed in the cookie jar.

18. A pinch of salt added to chocolate dishes enhances the flavor.